4 tips to the best fried green toma­toes

NZ Lifestyle Block - - Feature -

This dish was made pop­u­lar by the 1991 movie of the same name, based on the novel Fried Green Toma­toes at the Whistlestop Café. It’s a true South­ern dish. Use toma­toes that are not yet ripe, but don't use rock solid green toma­toes – you want ones that are start­ing to turn whitish in colour. Their flavour is then tangy but not sour like firm, re­ally green ones. Soft and pink is not good ei­ther be­cause they will fall apart when fry­ing. In its simplest form, sliced green toma­toes are coated and then fried. I have seen coat­ings of bread­crumbs or crack­ers, but the most au­then­tic coat­ing is corn­meal (or po­lenta).

Slice your toma­toes quite thickly, then lay them out and sea­son them with salt, black pep­per and a drop or two of tabasco sauce on each slice. Dredge the slices in the fine corn­meal and cook them in a hot fry­ing pan in ei­ther olive oil, or, more tra­di­tion­ally, some­thing like ba­con fat. The toma­toes should be crispy on the out­side and soft in the mid­dle.

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